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Chocolate tahini spread

This past weekend was spent mostly outdoors, something I am definitely trying to incorporate more into my life especially as I live on the beautiful Gold Coast! Last Sunday involved an early morning road trip to Byron Bay to enjoy breakfast and have a change of scenery.

Byron Bay

It was a picture perfect day in Byron Bay with many people enjoying all that nature has to offer.

The Roadhouse, Byron Bay

This was definitely worth the early morning drive! The Roadhouse is one of my favourite cafes in Byron Bay as they always serve delicious food, beverages including almond milk lattes and has a really relaxed atmosphere. A must-try when visiting Byron!

However, enough of my weekend and onto the velvety chocolate tahini spread!

Rich in colour

I love the colour of this spread: it’s rich, dark and luxurious. Just how it tastes too!

I used unhulled tahini in this recipe as it’s made from whole sesame seeds ensuring its nutritional value remains. It definitely has a stronger flavour than hulled tahini and is a great source of iron and calcium.

Velvety

The almond milk allows the spread to become silky in texture and appearance.

Store in a glass jar

This spread is best stored in a glass jar, just clean out an empty nut butter jar or jam jar. I often use these jars to store pestos, chia seed jams, hummus and salad dressing.

All filled up!

I can assure you this jar of chooclately goodness won’t last long at all!

Chocolate tahini sauce

Makes approximately 1 cup of sauce

Ingredients:

1/2 cup unhulled tahini

1/3 cup cacao powder

1/3 cup 100% pure maple syrup

1 tsp pure vanilla extract

1/4 cup almond milk, more or less depending on the consistency you prefer

Method:

Place all ingredients in a large mixing bowl and mix until smooth.

Store in a glass jar in the fridge for up to one week. Enjoy!

Here’s two ways I’ve already enjoyed the chocolate tahini spread:

Oozing over the pancakes

A delicious way to start the day, pancakes topped with chocolate tahini spread and fresh strawberries!

Colourful breakfast

I devoured this parfait for breakfast today, it was actually one of the most delectable breakfasts I’ve had in a long time!

The chocolate tahini spread would be delicious with water – if you’re after a nut free substitute you could also try coconut milk, rice milk, quinoa milk or even oat milk. This spread will keep for up to one week in the fridge! Hope you enjoy it T! 🙂

Just thank you! So good. I used date syrup to sweeten and skipped the vanilla because I ran out. Made with home made rice milk and despite all of these changes it was still delicious. I’ll add vanilla when and if I remember to get some from the store. This will be made frequently. Can’t wait to mix a tbsp into my oatmeal tomorrow.